Scrumptious Pasta Sauce Recipes

by Jaelyn Conley


The range and vary of sauces that may be served with pasta are seemingly limitless. They fluctuate from minimalist sauces, akin to garlic and olive oil, to mild vegetable sauces, shellfish sauces, sturdy meat sauces, and wealthy and creamy sauces containing eggs, cheese and nuts.

When selecting the suitable pasta form for a sauce, there aren’t any exhausting and quick guidelines. Some regional dishes are all the time made with the identical pasta form, akin to fettucine all’alfredo, tagliatelle bolognese and penne all’arrabbiata, and it’s uncommon to see them served with something apart from the named pasta. These traditional dishes are few and much between nevertheless and, with the growing variety of completely different pasta shapes in the marketplace it could actually typically be tough to know which shapes and which sauces will go properly collectively.

Lengthy, skinny pasta is best served with both a skinny, clinging sauce, or one that’s clean and thick. If too skinny and watery, the sauce will merely run off the lengthy strands; if too chunky or heavy, it can fall to the underside of the bowl, leaving the pasta on the prime. Clinging sauces made with olive oil, butter, cream, eggs, finely grated cheese and chopped recent herbs are good with lengthy pasta. When components akin to greens, fish and meat are added to a clean thick sauce, they need to be very finely chopped.

Quick pasta shapes with extensive openings, akin to conchiglie, penne and rigatoni, will entice meaty or spicy sauces, as will spirals and curls. Egg pasta has completely different properties from plain pasta and goes particularly properly with the wealthy creamy and meaty sauces which are standard in northern Italy. Recent selfmade egg pasta absorbs butter and cream and makes the sauce keep on with it. Virtually any pasta is appropriate for the traditional Italian tomato sauce.



1 small onion

1 small carrot

1 stalk celery

bunch of parsley

½ lb floor beef

1 small can of tomato paste

½ cup pink wine (non-compulsory)

olive oil

salt and pepper

beef or chicken broth (non-compulsory)


Chop all of the greens (maintain the parsley) very advantageous and sauté them within the olive oil till translucent. Add the bottom beef. Stir properly and prepare dinner for about 5 minutes or till the meat is separated and browned. Add the tomato paste and blend properly till all of the components are coated. Add the wine (non-compulsory) and the salt and pepper.

Prepare dinner for jiffy extra, then add a couple of cup of water (or broth). Carry to the boil, then scale back the warmth and simmer on a low warmth, till decreased.

Observe: add a bit extra liquid should you assume it is too dry.


Serves 4


1 cup (250ml) additional virgin olive oil

320g oxtail or beef tail, fats trimmed

400g veal casserole steak, in chunks

500g pork ribs, in 4 items

1 onion, halved

1 garlic clove, crushed

1 carrot, halved crossways

1 celery stick, halved crossways

700g passata (Val Verde Passata cooking sauce)

425g can crushed tomatoes

1 chicken inventory dice

1 cup (250ml) white wine

5 sprigs recent continental parsley, plus additional to serve

1 tsp sugar

Salt & freshly floor pepper


Warmth 1/2 the oil in a big saucepan. In batches, prepare dinner the meat till flippantly browned. Take away from the pan.

Add the remaining oil, onion, garlic, carrot and celery. Prepare dinner till mild brown and comfortable. Return the meat to the saucepan.

Add pasta, tomatoes, inventory, wine, parsley and sugar. Season with salt and pepper. Simmer, stirring typically, for 1½ hours on a medium-low warmth. Take away any massive meat or vegetable chunks. Stir by means of cooked pasta. Serve topped with parsley.

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